Fairy Pie

The 1960s version. It’s basically a soda cracker pie, which we’ve seen before.

Compare a version from the 1930s, from the August 3, 1935 edition of the Oakland (California) Tribune:

Fairy Pie

1/2 cup butter or other shortening
1/2 cup sugar
6 egg yolks, beaten light
1/2 cup sifted flour
4 tablespoons milk
2 tablespoons flour mixed with 1 teaspoon any kind baking powder.

Cream butter and sugar, add egg yolks and mix well. Add milk and flour alternately a little at a time, then add baking powder and flour mixture. Turn into two well greased and floured 8 or 9 inch cake tins.

4 egg whites
pinch of salt
1 teaspoon vanilla
3/4 cup sugar
1 cup (about) broken nut meats.

Add salt to egg whites and beat until stiff and gradually add sugar. Beat 10 minutes, mix in flavoring.

Pile half of the meringue on each of the uncooked layers of cake and sprinkle with chopped nuts and bake in moderate oven 20 to 25 minutes. Let cool in pans. Then invert one layer and cover with whipped cream to which has been added well-drained crushed pineapple or any other desired fruit. Place the other layer meringue side up and serve.

In making this recipe I used 1 cup of cream and the small half size can of crushed pineapple. The whipped cream may be added before serving time if you have a refrigerator. Otherwise wait until serving time before putting together.


From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.

Fairie Pie (Inez Nollkamper, Gregory, So. Dak.)

14 dates
1/2 cup nut meats
14 soda crackers (rolled fine)
1 cup white sugar (3/4 c.)
3 egg whites, beaten stiff with 1/4 c. of the sugar
1/2 teaspoon almond flavoring

Bake in greased pie pan in slow oven 275 deg. for 20-25 min.

Serve with whipped cream or Dream Whip.

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